Cornbread Dressing Bread

1. 1

   Crumble 7 or 8 fresh or cold biscuits in mixing bowl and cornbread (make fresh if possible; about as much cornbread as you do biscuits) and a few bits of chipped up onion and at least 1 teaspoon black pepper. Have your chicken broth hot and good and salty. Pour over bread mixture until you see you have enough to make it just hold together. Cut up fine boiled eggs, 4 or 5 or 6, real fine. Stir good and put in bird or around it or in an extra pan and bake a few minutes just to set. (too long will harden the eggs too much). Then take out and eat.

* Per serving · 4 servings · Values may vary.

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